From Ross Shonhan's Bone Daddies and Flesh & Buns (which opens this month) to MasterChef 2011 winner Tim Anderson's plans to open a Japanese izykaya, the new breed of Asian restaurants where the rules are different are set to have their day, just as burgers are now.
“For so long in the UK, Japanese food has been really stylised and expensive and stuck on the classic dishes everybody knows; it has just been sushi, sushi, sushi. When you’re in Japan or anywhere in east Asia the way people eat is more casual and fun, and there’s often more booze involved. There’s always more junk food than people expect as well," says Anderson in explaining his take on Japanese cuisine.
Restaurant also speaks to Tsuru and Tonkotsu founder Emma Reynolds, who has spearheaded a ramen revolution in the capital and looks at where this sector is headed in the future.
Also in this month's issue:
- Karam Sethi, chef-patron of Trishna and backer of Bubbledogs speaks out about his latest project in Table for Two
- La Tasca's business is put under the microscope in the Business Profile
- Peter Gordon, the godfather of fusion cuisine, shares his Pearls of Wisdom
- Sweetcorn is given the once over in Ingredients
- The rising trend for ageless whisky is explored in Liquid Assets.